Premium
Whey Protein Isolate and α‐Lactalbumin Recovery from Lactic Acid Whey Using Cation‐Exchange Chromatography
Author(s) -
Turhan K. N.,
Etzel M. R.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb15511.x
Subject(s) - lactic acid , lactalbumin , whey protein , chemistry , whey protein isolate , alpha lactalbumin , chromatography , food science , ion chromatography , bacteria , biology , genetics
The objective of this work was to develop a process to fractionate proteins from lactic acid whey, which is underused compared with sweet whey, using food‐grade buffers and cation‐exchange chromatography. Bound proteins were desorbed either all at once to make whey protein isolate (WPI), or in 2 steps to 1st make α‐lactalbumin (ALA) and then WPI depleted in ALA. Recovery and purity using lactic acid whey were comparable to previously reported processes using sweet whey. Capacity and throughput were slightly lower using lactic acid whey. This research provides a basis for adding value to the 6 million metric tons of lactic acid whey produced annually in the United States.